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Verity and JP came by to start and feed a new batch of starter dough made with flower and water. We are trying to measure carefully using Donda's kitchen scale - 113 g flour, 113 g water, and 113 g yesterdays last feeding. This recipe is from King Arthur's baking videos. Started on day 1 with whole wheat flower, we are not using all purpose white flour to feed it with. I will be adding pictures of this thru day five and then the first batch of bread cooked with this new starter to see how it goes.
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I had two rib eyes letf from the last trip to Chef's store, so i decided to do them in a one skillett and grill deal and sautee stuff tonight.
The rib eyes were thawed from this am and when thawed, salted and put in fridge till time for cooking (2 hours). They were then seasoned with steak season and pepper and put into skilltett with grapeseed oil at 400 degrees, flipped after two minutes and put on grill to slow cook to finish. The skillett was deglased and used to saute the - mushrooms, sliced brussell sprouts, red onions, minced carrots, bell peppers and garlic in the same oil the steaks were seared in. Grill was turned off and steaks were allowed to rest on cutting board covered with foil for around ten minutes. Another good meal...Thanks to Jaques Pepin and Jean Pierre for the informtion....IT Works!
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Chloe came to help this afternoon. We cooked lobster tails, shrimps, mussells, and shrimp and calamara salad. The mussells were in white wind and butter sauce so we added a bit of Biltmore white wine, lemon juice, and some flour and corn starch to make a good sauce for the lobsters. Shrimps went into traditional catshup, horse raddish, w sauce, and lemon juice.
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Tried my hand at Brazilian. Our ministers last Sunday was today the 8th. We had a covered dish lunch after the service. Rev. Bill was raised in Brazil since his parents were missionaries. I asked his wife, Bobbie Jean what would be good to cook and bring this is what she suggested. It turned out pretty good, but I'm not the best at cooking rice yet (will do better next time)
Farofa is a black bean with onions, peppers, pork, and several kinds of sausage. Beans have to soak overnight, water gets changed and then more soaking till time to cook. All the meat is seared on the stovetop on both sides. Onions, peppers, garlic, onion powder, salt and pepper are added closer to the end of the 6 hour slow cook.
Cooking the rice is different (could have done better). First you carmalise onions and garlic in olive oil and butter, then add the rice that has been washed and soaked a bit, and stir every now and then to sorta fry the rice with the onions and garlic. Then cook like normal. (i uset too much water)
Farofa is made by first chopping up bacon and frying it crispy. Remove the bacon and let it drain and chop it up into very fine pieces. In the bacon grease, add onions ( i used shallots), garlic and cook till the onions are translucent. Add cassave flour and wisk like making Louisana Rue until it is a creamy color. Add breadcrumbs and continue to cook. Add the chopped bacon bits back to it and more flour if nessary. Cook until crispy gold.
Couve or Brazilian collards are pretty easy to cook, sort of like spinich. I washed, removed the stems, stacked the collards up, rolled them like a cigar and cut jullinne out of them. Use olive oil and butter to bring chopped garlic to a golden color, then add the collards, stir and cover, and let them reduce. After a while they are sorta like spinich.
The vinagrete is like salsa, made of chopped onions, bell peppers, diced tomatoes, cliantra, oil and vineager.
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